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Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: Niban Dashi (Vegetable Stock)

  3. Categories: Japanese, Soups

  4. Yield: 1 servings

  5. 3 x Inch Sq Cooked Kombu

  6. 2 pt Cold Water

  7. 3/8 pt Katsuobushi (Cooked)

  8. 3 tb Pre-Flaked Katsuobushi

  9. The Kombu and the Katsuobushi may be taken from the

  10. Ichiban Dashi recipie. Put the cooked Kombu anf

  11. Katsuobushi with 2 Pt cold water in a medium sized

  12. saucepan and bring to boil. Add all Katsuobushi,

  13. reduce heat and simmer for 5 minutes. Strain out

  14. Kombu and Katsuobushi, discard Kombu and Katsuobushi.

  15. Can be kept at room temp for 8 hrs or refrigerated for 2 days. --

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